White Chicken Lasagna (Printable)
Layers of chicken, spinach, and three cheeses in a creamy Parmesan white sauce, baked golden.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken, shredded (rotisserie or poached)
→ Vegetables
02 - 2 cups baby spinach, roughly chopped
03 - 1 cup mushrooms, thinly sliced
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
→ Dairy & Cheese
06 - 2 cups ricotta cheese
07 - 2 cups shredded mozzarella cheese
08 - 1 cup grated Parmesan cheese
09 - 4 cups whole milk
10 - 4 tbsp unsalted butter
11 - 1/4 cup all-purpose flour
→ Pasta
12 - 12 lasagna noodles (regular or no-boil)
→ Spices & Seasonings
13 - 1/2 tsp dried basil
14 - 1/2 tsp dried thyme
15 - 1/2 tsp ground black pepper
16 - 1/2 tsp salt
17 - 1/4 tsp freshly grated nutmeg (optional)
→ Others
18 - 2 tbsp olive oil
# Directions:
01 - Preheat the oven to 375°F. Grease a 9x13 inch baking dish with butter or non-stick spray.
02 - Cook lasagna noodles according to package instructions until al dente. Drain, lay flat on parchment paper, and set aside.
03 - In a large skillet, heat olive oil over medium heat. Sauté onion and mushrooms for 4 minutes until softened. Add garlic and spinach; cook another 2 minutes until spinach is wilted.
04 - Add shredded chicken to the skillet with the vegetables. Season with dried basil, thyme, black pepper, and salt. Mix thoroughly and set aside.
05 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually pour in milk while whisking constantly until smooth. Bring to a simmer and cook 5–6 minutes until the sauce thickens. Stir in 1/2 cup Parmesan cheese and nutmeg. Remove from heat.
06 - Spread a thin layer of white sauce on the bottom of the prepared baking dish. Layer 3 noodles, then half the chicken mixture, 1/3 of the ricotta, 1/3 of the mozzarella, and 1/4 of the remaining sauce. Repeat layers once more. Finish with a final layer of noodles, remaining sauce, remaining ricotta, remaining mozzarella, and remaining Parmesan on top.
07 - Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 15 minutes, or until the top is golden brown and bubbly.
08 - Remove from oven and let rest for 10–15 minutes before slicing. This allows the layers to set for cleaner portions. Serve warm.
# Expert Tips:
01 -
- The white sauce is velvety and rich without feeling heavy, and a pinch of nutmeg makes people wonder what your secret is every single time.
- Using rotisserie chicken means you get all the comfort of a labor intensive lasagna without spending your whole evening prepping.
02 -
- Do not skip the resting time or your lasagna will slide apart into a soupy mess on the serving plate.
- Adding the milk too quickly to the butter and flour creates lumps that are nearly impossible to fix, so pour it in a slow stream while whisking constantly.
03 -
- Taste the bechamel before assembling and adjust the salt because the noodles and chicken will absorb more seasoning than you expect during baking.
- Letting the lasagna rest is the single most important step for clean slices, so resist the urge to cut into it right away.